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Detection of anthocyanin content in fresh Zijuan tea leaves based on hyperspectral imaging

文献类型： 外文期刊

作者： Dai, Fushuang 1 ; Shi, Jiang 2 ; Yang, Chongshan 1 ; Li, Yang 2 ; Zhao, Yan 3 ; Liu, Zhongyuan 1 ; An, Ting 1 ; Li, Xiaoli 4 ; Yan, Peng 2 ; Dong, Chunwang 1 ;

作者机构： 1.Shandong Acad Agr Sci, Tea Res Inst, Jinan 250100, Peoples R China

2.Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China

3.Shihezi Univ, Coll Mech & Elect Engn, Shihezi 832003, Peoples R China

4.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Peoples R China

关键词： Hyperspectral imaging; Zijuan tea; Chemometric method; Anthocyanin content; Tenderness; Filtering of variables

期刊名称：FOOD CONTROL （ 影响因子：6.0； 五年影响因子：5.8 ）

ISSN： 0956-7135

年卷期： 2023 年 152 卷

页码：

收录情况： SCI

摘要： Anthocyanins are characteristic substances that determine the leaf color and sensory quality of Zijuan tea. The qualitative determination of anthocyanin content in fresh Zijuan tea leaves by artificial vision may lead to the uneven quality of tea products. Hyperspectral images at 400-956 nm were obtained. K-nearest neighbor (KNN) and support vector machine (SVM) models were used to identify the tenderness grade, and partial least squares regression (PLSR) and support vector regression (SVR) models were established based on principal component analysis for prediction. In short, the classification accuracy of the SVM model was better than 90%; variable combination population analysis (VCPA) and variables combination population analysis combined with iterative retained information variable (VCPA-IRIV) can effectively simplify the model and the prediction accuracy is over than 0.92. The best predictive models of total anthocyanins, Cya-3,5-O-diglucoside, Cya-3-O-glucoside, and petunidin were VCPA + SVR, VCPA-IRIV + SVR, VCPA-IRIV + PLSR, and VCPA + PLSR, and the relative percent deviation were 3.233, 2.868, 3.529 and 3.298, respectively. The total anthocyanins were visualized by the spatial distribution of anthocyanins in samples with different tenderness. This study provided a rapid nondestructive method of fresh Zijuan tea leaf tenderness grade and quality components to control the quality of fresh leaf picking of tea with specific leaf color.

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